BLACK BEAN & TOFU CABBAGE ROLLS
This is also great with white navy bean or fava bean puree,
and is excellent accompanied with tomato chutney.

10 steamed cabbage leaves
2 C. Black Bean Puree (see recipe below)
1 recipe Tofu Sour Cream (see recipe in Main Course section)
1 recipe Prepared Tofu (see recipe in Main Course section)
2 carrots, blanched and cut into matchsticks
1 ripe avocado, sliced

1. Cut cabbage head in half lengthwise, remove core, and steam both halves for about 4 minutes. (Do not take leaves about before steaming, as they break more easily when raw.)
2. After steaming, separate leaves and set aside to cool.
3. When cooled, take one cabbage leaf and spread with a layer of black bean puree. Add a line of tofu sour cream at one end of the leaf, 1-2 strips of tofu, some carrot matchsticks and a slice of avocado.
4. Roll leaf inward, starting with the side that has the ingredients. Do not roll too tightly.
5. Serve with rice pilaf.

BLACK BEAN PUREE

1 C. cooked black beans, with cooking liquid
1 sm. clove garlic
1/8 tsp. cumin powder
4 coriander leaves
Salt to taste

1. In a food processor or blender, add all the ingredients, minus the cooking liquid, and blend. Add a tablespoon at a time of the bean liquid until the mixture reaches spreadable consistency.
2. Place in a small bowl and set aside.